Stuffed Zucchini Flowers
Ingredients
6 Servings
Stuffed Zucchini Flowers Ingredients
- Zucchini blossoms 12.5
- Ricotta cheese (Sheep's Milk) 300 grams
- Parmesan cheese (Grated) 100 grams
- Oregano 2 table-spoon
- Egg 1
- Eggs (Yolk Only) 1
- Black Pepper as needed
- Nutmeg as needed
- Salt as needed
Preparation
Prepare the Zucchini flowers.
Remove the stems from each zucchini flower gently, careful not to bruise the flower’s petals.
Remove any tough green parts surrounding the Zucchini flowers. Do not wash the flowers, and keep them dry at all times.
Prepare the filling
Place ricotta cheese in a colander and allow excess liquid to drain. In a medium-sized bowl, mix the ricotta, Parmesan, egg and yolk, and oregano.
Mix well and season to taste with salt, pepper and nutmeg. Set aside.
Fill the zucchini flowers
Line baking tray with parchment paper, set asude. Preheat oven to 180°. Fill pastry bag with Ricotta mixture, and stuff zucchini flowers to just under the top of the flower.
Using fingers, slightly pinch the top of the flowers/petals together, and twisting the petals to squeeze them closed.
Once zucchini flowers and filled and twisted closed, lay flat on prepped baking tray.
When all have been filled, bake in preheated oven for 10 minutes. Remove from oven, allow to rest a few minutes.
